Built for high-demand kitchens, this 48" liquid-propane range delivers concentrated heat, griddle capacity, and oven versatility to streamline production and reduce bottlenecks. Operators achieve rapid heat-up with two 30,000 BTU lift-off burners and a 36" griddle with a .750" thick plate. A total 150,000 BTU output supports simultaneous high-volume tasks without compromising temperature stability. The stainless-steel exterior and CSA and CSA-Sanitation compliance suit institutional, hospital, and university environments requiring durable, code-ready equipment.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and allow range to cool. Scrape griddle plate while warm; wipe with a damp cloth and mild detergent, rinse and dry. Remove burner grates and wash in warm, soapy water; clear ports with a soft brush. Clean oven interior with approved non-abrasive cleaner; wipe door gasket and inspect seals. Vacuum condenser and backriser to remove grease. Sanitize work surfaces and ventilation. Reassemble parts, test controls, and relight pilots per Royal Range RR-2G36-126C-LP manual.#@@#Additional Info#@#Royal Range RR-2G36-126C-LP 48" stainless steel range offers 150,000 BTU, two 30,000 BTU burners, 36" griddle, convection oven, cabinet storage, cast iron grates, safety valve, backriser, certifications, and USA-made quality.#@@#General Info#@#Description #@#
Built for high-demand kitchens, this 48" liquid-propane range delivers concentrated heat, griddle capacity, and oven versatility to streamline production and reduce bottlenecks. Operators achieve rapid heat-up with two 30,000 BTU lift-off burners and a 36" griddle with a .750" thick plate. A total 150,000 BTU output supports simultaneous high-volume tasks without compromising temperature stability. The stainless-steel exterior and CSA and CSA-Sanitation compliance suit institutional, hospital, and university environments requiring durable, code-ready equipment.
#@@# Power Distribution#@#
Two 30,000 BTU burners and a 36" griddle allocate 150,000 BTU across heat zones, enabling boiling, searing, and flat-top cooking. Chefs stage pans and griddle stations on one footprint to maximize throughput during peak service.
#@@# Griddle Plate#@#
The griddle’s 3/4" thick plate stabilizes surface temperature under continuous load. Users achieve consistent searing and fewer hot spots, reducing rework and improving yield for grilled items.
#@@# Oven And Storage#@#
A convection oven and open storage cabinet provide roasting capacity and staging for sheet pans or trays. Teams roast and hold in one assembly, reducing floor space and simplifying mise en place.
#@@# Construction Materials#@#
Stainless steel front, sides, valve cover, kickplate, and an 11" deep high shelf form a corrosion-resistant shell that withstands commercial cleaning. Facilities maintain sanitary surfaces and avoid frequent refinishing, meeting CSA-Sanitation standards.
#@@# Safety And Serviceability#@#
Manual controls, safety valve, and 12" x 12" cast iron grates allow straightforward servicing and part replacement. Lift-off burner heads enable rapid cleaning access. Maintenance teams minimize downtime with intuitive disassembly and common components.
#@@# Installation Footprint#@#
The range dimensions are 48" wide, 40.5" deep, and 56.5" high. It ships from the USA prepared for liquid-propane connection.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Royal Range RR-2G36-126C-LP by cleaning the 36" griddle plate after each shift with a griddle scraper and warm water, avoiding harsh acids. Remove and soak 12" x 12" cast iron grates weekly; dry and season with a light oil to prevent rust. Vacuum condenser and vent backriser monthly to preserve airflow. Inspect safety valve and burners quarterly for leaks using a soapy water test. Calibrate oven thermostat semiannually for accurate temperature control.
